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Oven Roasted Whole Chicken

Want to know the secret to juicy, flavorful oven roasted whole chicken? Check out these tips and tricks for brining and roasting your next bird.
Course Entree
Prep Time 8 hours 30 minutes
Cook Time 1 hour
Total Time 9 hours 30 minutes
Servings 4 people
Author Lisa B.


  • 1 3-5 pound whole chicken
  • Kosher salt
  • Cold water
  • 1 small onion peeled and quartered
  • 2 garlic cloves halved
  • Bundle of fresh herbs - thyme rosemary, sage - optional
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt


For the brine:

  • Remove giblets from the uncooked chicken. Rinse chicken inside and out with cold water.
  • Place bird in a container large enough to allow you to completely cover it with water.
  • Prepare the brine by dissolving 1 cup of kosher salt per one gallon of cold water.
  • Immerse the chicken in the brine and allow it to soak for at least 2 hours and up to 8 hours.

Roasting the bird:

  • One hour before roasting, remove the chicken from the brine and rinse with cold water. Allow bird to air dry for at least 30 minutes.
  • Preheat oven to 350 degrees.
  • Stuff the cavity of the bird with the onion, garlic cloves, and herbs if using.
  • Brush the outside of the bird with the olive oil.
  • Combine thyme, sage, garlic powder, paprika, pepper, and kosher salt. Sprinkle the outside of the bird with the seasoning mixture.
  • Roast chicken until skin is golden brown and the internal temperature reaches 165 degrees.
  • Allow chicken to rest for 15-20 minutes before carving.